Steak au Poivre - The Sexiest Steak in French Cooking

Salt the beef tenderloin and place it on a rack in the fridge for 30 minutes to an hour, or overnight.

Finely dice half a shallot and set aside.

Use the bottom half of a garlic head and set aside.

Gather a good bushel of fresh thyme.

Prepare about 50 mls of demiglass and 1 cup of homemade beef stock.

Measure out 3/4 cup of heavy cream and half a stick of unsalted butter.

Crush 30 g of black peppercorns using a mortar and pestle until they're coarse, then spread them on a plate.

Blot the salted steaks dry with a kitchen towel and press them into the crushed black pepper to create a crust.

Let the steaks temper at room temperature for about 30-40 minutes before cooking.

Heat a pan (cast iron or stainless steel) on medium-high heat and add peanut oil until it covers the bottom.

Wait until the oil is shimmering, then add the steak pepper side down and press down to set the crust.

Cook for about 2 to 2.5 minutes, then flip and press down gently for another 2 minutes until browned.

Set the steak on a rack and drain off excess oil from the pan.

Wipe the sides of the pan with a kitchen towel, then add half a stick of butter, garlic, and thyme on low heat.

Add the steak back into the pan and baste for about 2-3 minutes, ensuring to coat all sides.

Remove the steak and probe for temperature; aim for 27-28°C (80-82°F) before transferring to a 400°F oven for 5 minutes.

For the sauce, remove the herbs and garlic from the pan, reserving the butter.

Add a spoon of butter and some of the cooking butter to the pan, then add the shallots and cook for 2 minutes on medium heat.

Add a splash of cognac and flambé, then wait for the flames to subside.

Add the beef stock and bring to a boil, then add the demiglass and green peppercorns.

Stir in the heavy cream and bring to a boil, then reduce for 1-2 minutes before adding Dijon mustard.

Check the steak after 5 minutes in the oven; it should reach a medium temperature of 50-52°C (122-126°F).

Rest the steak for 5-7 minutes on a rack before slicing.

Brush melted butter over the steak and plate with warmed sauce.

Equipment Needed

Allergens